Transform your boring salad with this keto-friendly deliciously fruity and refreshing blueberry arugula salad with sweet lemon dressing
There’s something about blueberries and lemon.
They just go together!
One of my favorite breakfasts is blueberry lemon overnight oats.
So why not combine the flavors in other ways?
Like in a salad…
Wait until you give this a try!
This recipe for a blueberry salad with sweet lemon vinaigrette is so delicious and refreshing.
Bursting with juicy blueberries and a zesty sweet lemon vinaigrette, this salad is packed with flavor and nutrition.
It’s perfect for a light lunch or as a side dish for an outdoor barbecue.
Or try topping it with grilled chicken, or shrimp to make it an entree salad.
Any way you make it, I know it’s sure to become a favorite.
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What You’ll Need to Make This Blueberry Salad
Baby Arugula: Baby arugula is lightly peppery and is the perfect green for the base of salads that include fruit.
Blueberries: Packed with antioxidants and fiber, blueberries are naturally sweet, juicy, and delicious! Also, did you know berries last longer if you store them like this?
Toasted slice almonds: Sliced almonds are a nutritious way to add some crunch to this salad. Toasting them amps up their flavor.
Crumbled goat cheese: Goat cheese adds creaminess and richness to every bite, plus a little zing.
Lemon zest: The tartness of lemons blends perfectly with sweet, juicy blueberries. It actually enhances their sweetness.
How to Toast Sliced Almonds
Toasting almonds really gives them so much more flavor!
And it makes them a little crunchier too.
It’s so easy to toast them.
Put a piece of parchment paper on a baking sheet and spread the sliced almonds in a single layer.
I like using my toaster oven since it’s such a small batch.
Plus you don’t have to preheat it. If you don’t have a toaster oven, then preheat your oven to 450 degrees F.
Pop the sliced almonds in the oven until they begin to brown.
It’ll take about 10 minutes.
Stir them about halfway through.
Once the almonds are lightly browned, pull them out of the oven and set them aside.
You can do this in advance if you want.
Store them in an airtight container once they’re cooled.
Tips for Assembling a Blueberry Salad
Place the baby arugula into a large salad bowl.
Add 2 cups of the blueberries, and toss them through the arugula.
Add the crumbled goat cheese and toasted almonds on top.
Then add the remaining cup of blueberries on top.
Add the zest from one lemon on top.
If you really like the flavor of lemon, go ahead and use two lemons!
I recommend using a zester like this one to get longer strips of the zest.
But if you don’t have one, you can still zest a lemon with a fine grater.
Be sure to only get the yellow part of the skin.
Stop as soon as you reach the white part because it’s bitter.
What Dressing Goes Best with a Blueberry Salad?
Salads with fruit taste amazing with a sweet dressing.
My favorite is a Sweet Lemon Vinaigrette.
It would also be delicious with this Classic Sweet Salad Dressing.
Another option that’s very light is to drizzle the salad with a Sicilian Lemon White Balsamic Vinegar.
- Try using raspberries, strawberries, or blackberries. Or maybe a combination of all of them!
- Instead of sliced almonds, try toasted walnuts or pecans.
- Add shaved brussels sprouts to the greens for more nutrition.
- Use microgreens, baby spinach, or mixed greens in place of the baby arugula.
- Use blue cheese or feta cheese instead of goat cheese.
- Top with homemade croutons.
- Add grilled or parboiled asparagus.
- Add finely shaved red onions.
How to Make an Entree Salad
This salad is delicious on its own, but if you want to serve it as an entree, it’s amazing that way too!
I love it topped with grilled chicken.
Or shredded rotisserie chicken.
It would be amazing with these lemon pepper grilled shrimp too.
Be sure to leave a star rating and review after you make the recipe!
This helps other people to find and enjoy it too.
Plus it means the world to us!